Maia du Plessis' cooks up Mediteranean style dishes in an art studio in Cape Town's creative hub.
SERVES 6
3 large eggplant, sliced lengthwise
1 cup Greek yogurt
handful chopped Italian parsley
2 teaspoons gochujang (Korean spice paste)
1 stick of butter
sea salt
1 cup Greek yogurt
handful chopped Italian parsley
2 teaspoons gochujang (Korean spice paste)
1 stick of butter
sea salt
- Grill the eggplant in a griddle pan, turning until well marked and tender.
- Arrange on a platter and season with salt.
- Spoon over the yogurt.
- Melt the butter and gochujang together in a small pan until the butter turns nutty brown. Pour the mixture over the yogurt and sprinkle with parsley.
TIP:
Photography by
Warren Heath
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